This is a traditional Okinawan dish with Asian bitter melon. I was introduced to it during my time there. I've combined a few different recipes into this one here. You can also add Spam®; it's pretty popular on Okinawa. Please note that the bitter melon has a very different taste, but its very good once you get used to it. It's also ridiculously healthy.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
3 hrs
total:
3 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut tips off melons with a sharp knife; cut in half lengthwise. Scoop out white interior and seeds with a spoon. Rinse the melon and cut into very small pieces. Place in a bowl and generously add kosher salt, mixing until melon is completely covered. Cover and refrigerate until flavors combine, 3 to 4 hours.

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  • Rinse melon to remove excess salt. Place into a pot and cover with room temperature or cool water; cover and bring to a boil. Cook until melon has softened slightly, about 1 minute. Remove from heat; drain the melon.

  • Heat sesame oil in a large skillet over medium-high heat. Add pork; season with garlic salt and garlic pepper. Stir-fry just until the pink on the surface of the pork disappears, 3 to 4 minutes. Add melon and stir fry until soft, about 2 minutes more.

  • Reduce heat to medium. Push pork mixture to the edges of the skillet with a spatula. Crack eggs into the center of the skillet; scramble until firm, 3 to 5 minutes. Stir contents of the skillet together until combined. Season with soy sauce.

Nutrition Facts

259 calories; protein 24g 48% DV; carbohydrates 4.5g 2% DV; fat 15.8g 24% DV; cholesterol 147.5mg 49% DV; sodium 539.5mg 22% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
07/29/2019
I'm not sure what person at AllRecipes decided to add time hacks to my recipe, but they're wrong. You need to refrigerate the salted Goya a few hours, not five minutes. And if you cook your pork for 7-10 minutes you'll end up with dried husks. 3-4 minutes top before you add the goya, just until the surface pink disappears. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/22/2017
The recipe notes say SPAM can be used (weird!) but as I don't eat meat I used veggie weiners (since it's an imitation of another processed meat). I liked the idea of this dish. I used a few cloves of garlic minced instead of garlic salt. I didn't chop the melon into very small pieces--just a preference--and I just boiled them until they felt just a little tender and stir fried until they were softer yet with a little crunch. Read More
Rating: 5 stars
07/28/2019
I'm not sure what person at AllRecipes decided to add time hacks to my recipe, but they're wrong. You need to refrigerate the salted Goya a few hours, not five minutes. And if you cook your pork for 7-10 minutes you'll end up with dried husks. 3-4 minutes top before you add the goya, just until the surface pink disappears. Read More